In a large mixing bowl, combine the gram flour, turmeric powder, red chilli powder (if using), cumin seeds, and salt. Gradually add water while mixing until you achieve a thick, smooth batter. The consistency should be similar to pancake batter, not too runny or too thick.

Add the chopped spinach, crumbled paneer, onion, cilantro, and green chillies to the batter. Mix well to ensure all ingredients are evenly distributed.

Allow the batter to rest for 10-15 minutes, giving time for the flavours to meld together.

Heat a non-stick pan over medium heat. Lightly grease the pan with a small amount of oil using a brush or paper towel.

Pour about 1/4 cup of batter onto the centre of the pan and gently spread it out using the back of a spoon or a spatula to form a circle. The pancake should be about 1/4-inch thick.

Cook the pancake for 2-3 minutes on one side or until the edges start to lift and the bottom turns golden brown. Flip the pancake using a spatula and cook for another 2-3 minutes on the other side.

Remove the pancake from the pan and place it on a plate. Repeat the process with the remaining batter, greasing the pan between each pancake.

Serve the Spinach and Paneer Gram Flour Pancakes hot with your choice of chutney, yogurt, or ketchup.

Enjoy these healthy and scrumptious pancakes, perfect for a guilt-free indulgence!